What’s For Dinner?

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Collard Greens - from Greenwood's


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Cuisine: Southern Vegetarian

From the menu of . . . Greenwood's
1087 Green St., Roswell
770-992-5383

Q: I enjoy your column. Can you get the recipe for collard greens at Greenwood's in Roswell? I just love those greens!
- Jody B. Sloan, Tucker

A: Bill Greenwood, the chef and owner of Greenwood's, says his collards are one of his most popular sides, selling more than 20 orders a night. He likes to cook them just till al dente, a term more commonly used for pasta, but which here means they should still have some "bite" or firmness. He points out that collards are more tender and will cook more quickly in the winter. You might need to add 15 minutes cooking time in warmer months.


Hands on time: 15 minutes  Total time: 45 minutes  Serves: 5

Ingredients:

    1 (1-pound) package or 1 large bunch collard greens, cleaned and chopped
    2 1/2 quarts water
    2 heads garlic, peeled and chopped
    1/2 quart apple cider vinegar
    1/2 cup brown sugar
    Salt and pepper to taste

Instructions:

In a large stock pot, combine collard greens, water, garlic, vinegar and brown sugar. Bring to a boil, reduce heat to a simmer. Cook for 30 minutes, or until just tender. Season with salt and pepper. Drain excess liquid and serve.

Nutrition:

Per serving: 132 calories (percent of calories from fat, 3), 3 grams protein, 30 grams carbohydrates, 4 grams fiber, trace fat, no cholesterol, 45 milligrams sodium

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